Rootstock Sydney, Australia’s groundbreaking sustainable food and wine festival, is back in its fifth year this November with a breadth of minimal intervention drops, food, talks, music and art that promote organic farming and practice. Tickets are on sale now for the two-day event, which runs the weekend of 25-26 November at Carriageworks.
Co-founders James Hird and Giorgio De Maria have curated a fun and informative forum for event- goers to connect and engage with artisans, chefs, farmers and the winemakers behind the juice.
“Rootstock Sydney is unique because it promotes farmers and producers, not sales people,” says James. “The goal is to create a dialogue about food, wine and sustainability.”
Building on the international success of past events, which have included visits by Noma sommelier Mads Kleppe, award-winning author Alice Feiring and Nordic chef Magnus Nilsson, this year’s line-up features a globetrotting mix from the likes of Italy’s Occhipinti and Farnea as well as Georgia’s Pheasant's Tears.
Festival revellers will also spin, sip (and spit) their way through crowd-favourite Australian producers – such as Shobbrook, Ochota Barrels, Lucy Margaux and Hochkirch – and unearth the first vintage by young gun winemaker Mark Werner from Borachio and Otway Ranges breakout grower Jordy Kay from Chevre wines.
While the full weight of the food program is still in the works, a roster of chefs have been signed by co- curator Pasi Petänen (Café Paci) including Adelaide’s Jock Zonfrillo (Restaurant Orana, Bistro Blackwood), Kylie Kwong (Billy Kwong), Monty Koludrovic (Icebergs Dining Room and Bar), David Moyle (LongSong) as well as restaurants Chat Thai and Fratelli Paradiso x 10 William St.
This year sees the food program evolve with the establishment of Rootstock Collective Kitchen, a sustainable kitchen designed to run with a minimal impact on the environment. The kitchen will be open to the public throughout the festival offering a host of wine and food options.
“This year the food will evolve throughout the day,” says Giorgio. “We’re collaborating with chefs from across the country with very different styles and we’re incorporating indigenous foods which naturally flows on from the event’s focus on sustainability.”
Rootstock Sydney is a unique industry-driven and volunteer run not-for-profit event. This year the festival will continue to fundraise and promote the indigenous agricultural program ‘Gurandgi Munjie’ driven by Victorian author and activist Bruce Pascoe.
Details for Rootstock Sydney 2017:
Saturday Session 1 - 10.30 AM - 3.00 PM $55
Saturday Session 2 - 4.00 - 8.30 PM $55
Sunday Session 3 - 10.30 AM - 3.00 PM $55
Sunday Session 4 - 4.00 - 8.30 PM $55
Saturday All Day $95
Sunday All Day $95
Tickets available at www.rootstocksydney.com